Flavour and Fragrance Journal · 1986 · 17 citations · 8 references
AgricultureBiochemistryFood ScienceChromatographic AnalysisFood AnalysisFruit ScienceAroma CompoundsGas ChromatographyLiquid ChromatographyVolatile Aroma AnalysisVolatile Compound ProfilingVolatile Substance AnalysisCapillary Gas ChromatographyElectron Impact IonizationFlavor Compound AnalysisFruit Aroma ChemistryFruit Volatile CompoundsGas Chromatography-mass SpectrometrySolvent Extraction ChemistryVolatile Compound Analysis
Abstract The volatiles from fresh litchi ( Litchi chinensis Sonn.) fruit pulp were separated by standard controlled high‐vacuum distillation with subsequent solvent extraction (pentane‐dichloromethane, 2:1) and silica gel liquid chromatography pre‐separation using a pentane‐diethyl ether gradient. Polar fruit constituents were separated by chloroform extraction and subsequent liquid‐liquid distribution. The concentrates were analysed by capillary gas chromatography (HRGC) and coupled HRGC techniques, i.e. on‐line capillary gas chromatography‐mass spectrometry using electron impact and chemical ionization mode (HRGC‐EI/CI‐MS) as well as capillary gas chromatography‐Fourier transform infrared spectroscopy (HRGC‐FTIR). These techniques revealed the occurrence of 34 aroma components, not previously reported as litchi fruit constituents.
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